I love assam! It’s sweet, sour, spicy and oh so tangy – and it is healthier than your regular curry too, because there is no coconut milk or cream. I usually don’t like squid because they don’t absorb flavors that well, but in assam, the flavors are so strong that it works well even with squid. Try it!
- 1 tube squid
- 1 large shallot, sliced
- 1/2 tablespoon sambal belacan (may substitute with chili paste)
- 1/4 cup tamarind juice (or 1 tablespoon tamarind pulp dissolved in 1/4 cup water, then drained)
- 1/2 tablespoon white sugar
- 1/2 teaspoon salt
- 1 tablespoon cooking oil
Cut the tube squid breath-wise into squid rings.
Make small cuts on one side, without cutting through the squid ring. (See picture above.)
In a pan, add oil and fry the shallots until soft and fragrant.
Add squid and fry squid until the squid curls up slightly (about 1 minute).
Add tamarind juice, sambal belacan, salt and sugar.
Bring to a boil, then let simmer for about 2 minutes.
Serve and enjoy!